I know that I make lots of statements about baked goods being my favorite. I’ve probably named my favorite cupcake, brownie and cookie and then renamed them. But no matter how many times I do that, I will still taste something new and swear it is truly the one- the best- most delicious treat I’ve ever had.
Well friends, I can say without a doubt that of all the recipes we’ve made so far from The Milk Bar Cookbook, this is by far my favorite. Yes- this plain-looking yellow cookie was more delicious to me than all the layered, gooey, complex things we’ve tried. Now don’t get me wrong, those were all really wonderful, but I would eat these cookies every day if I could…they are just that delicious. Salty, rich, soft, and sweet, with the most complex sweet-corn flavor.
You may be wondering why I’m posting without my girls on a Friday, but I can explain. These cookies are part of the crust of a pie we’ll all be posting on Monday. I was able to try this cookie at the actual Milk Bar a few months ago, and I loved it so much that I thought it deserved a post of it’s own. However good this cookie is as an ingredient of a crust, it is even better all on it’s own.
This recipe is one of the most easy and basic I’ve tried yet from Christina Tosi and would be a great first one to attempt! No crunches, no crumbs, and no multiple components are needed. Now you do need to order/find one special ingredient which is freeze-dried corn. I was able to get it at Whole Foods, but I know it’s also available at Amazon. Running the corn through a blender grinds it to a fine powder which really infuses these cookies with a strong sweet corn flavor in every bite.
My brother-in-law said this was in the top 3 cookies he’s EVER had. And he has eaten a lot of cookies so that’s saying something right?
Have a great weekend and stay tuned for more Milk Bar on Monday!
*Make corn powder by grinding freeze dried corn in the blender or food processor.
Recipe from The Momofuku Milk Bar Cookbook